If you like something…

Author Notes:This spread is an excellent gateway recipe into the world of edible seaweed: bursting with flavor and umami but not fishy, it does well on toasted slices of baguette as an appetizer -- with a glass of crisp white, perhaps a riesling -- or as the dressing for a potato salad. —clotilde

Advertisement

Makes about 1/2 cup

3/4
cup dehydrated mixed seaweed flakes

1
garlic clove, finely chopped

2
tablespoons finely diced shallot

2
tablespoons freshly squeezed lemon juice

2
teaspoons drained capers

3
tablespoons extra-virgin olive oil

1
tablespoon walnut oil or untoasted sesame oil

1/4
teaspoon fine sea salt

Freshly ground black pepper

Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.

Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.

Drain the seaweed thoroughly, transfer to a food processor, and add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper. Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning.

Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.

Hi Horto! The crackers in the picture were not homemade, but I can recommend this easy recipe: http://chocolateandzucchini...I hope you enjoy the seaweed tartare, it sounds like an ideal choice for a sailing party!

Furikake is typically an already seasoned mix, and not necessarily seaweed-based, so I wouldn't recommend using it here. You'll find dehydrated seaweed flakes at most Asian markets. They're just unseasoned bits of seaweed, and while a mix works nicely here, you can also opt for a single-seaweed bag (of dulse, for instance) if that's what's available.